Overnight brisket. Repost.

Discussion in 'Beef' started by wutang, Feb 16, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks to Grothe for finding a way to recover some lost posts. This is a repost of some brisket qview from the Virtual Overnighter back in November '08.

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    Here is my contribution to the virtual overnight smoke. Lots of pics. Here you go.

    10 lb brisket out of the cryopac
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    Slathered with mustard and rubbed down.
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    In the smoker
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    Abts are on, put above the brisket so the bacon drips onto the beef but some cream cheese dripped on also. just brushed it off.
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    Abts are done
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    Brisket cruising along
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    Put on a breakfast fattie
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    Fattie is done
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    Blue berry pancakes, fresh blueberries, blue berry syrup inside JD breakfast sausage
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    Put on a wild turkey breast and whole pheasant. Both were brined and wrapped in bacon
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    More to come due to picture limits per post.....
     
  2. wutang

    wutang Smoking Fanatic OTBS Member

    Here are the rest of the pics

    Turkey breast is done
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    Pheasant is done
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    Brisket out of the foil after a couple hours in the cooler. It took a total of about 13 hrs in the smoker.
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    Sliced some of the brisket
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    And pulled some of it.
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    The over night smoke was great. Even though I did fall asleep for a little bit. Everything still came out good. Thanks for checking the qview.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Once again, thanks for sharing a great smoke & Q too. Nice smoke ring my friend.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm Wutang! Still looks awesome. [​IMG]
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Somehow I missed this the first time and just found the repost.
    Awesome smoke Wutang!! Glad ya were able to find it!
    [​IMG]
     
  6. fishawn

    fishawn Smoking Fanatic

    Oooooooooh, thanks for re-posting that. Awsome stuff, I have never had smoked pheasant, but sounds wonderfull......A+ Everything looks awsome!

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  7. hog warden

    hog warden Smoking Fanatic

    Sliced some of the brisket
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    And pulled some of it.
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    The over night smoke was great. Even though I did fall asleep for a little bit. Everything still came out good. Thanks for checking the qview.[/quote]

    Thanks for posting. I've tried for brisket like that, but it's never worked out. Is there a link to a How To for this? Or.....past the mustard slather, what rub? Temps? How long, etc, etc, etc,
     
  8. wutang

    wutang Smoking Fanatic OTBS Member

    Hmmm. If I remember right the temps were around 230-240. That is usually about what I shoot for. The rub was just something I mixed up on the fly. Paprika, garlic powder, onion powder, Montreal steak seasoning-whatever looked good from the spice cabinet. I wrapped it in foil when it hit about 160F and then took it above 200F internal temp. It sat in a cooler for about 2 hrs before slicing/pulling. I can't remember what wood I used-probably pecan.

    Sorry for the incomplete answers-This was a repost of a smoke from Nov. that was lost in the database crash. I guess I have had too many beers since then to remember all the details.[​IMG]
     
  9. baberuth100

    baberuth100 Newbie

    Brisket looks really good..
     
  10. rickw

    rickw Master of the Pit OTBS Member

    It all looks (looked) wonderful, thanks for sharing again.
     
  11. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Thanks for the repost. Working 12 hour shifts right now but I have the smokin fever. This q-view just fueled the fire! Whooo haaaa
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I don't remember the 1st set of pics but I'll tell ya what, these ones are excellent!! You did have a full smoker that night and hopped into chat for a bit with us. Glad you found the pics and re-posted. We'll have another overnight smoke soon ...
     
  13. fired up

    fired up Smoking Fanatic OTBS Member

    What a feast!
     
  14. That looks awesome!! I think I'm going to substitute some sliced pastrami or beef fry for the bacon (to keep it all kosher)...but boy am I inspired---and I remember the original post!

    Keep on smokin'!
     
  15. That's cool bro,

    I dig that breakfast fattie, blueberry pancake filled fatty in the smoker in the morning,

    yea, nice
     

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